Whichever way you make it, you have to try this! The passionfruit version is also a good option.
Lemon Delicious
serves 4
Most recipes where you beat egg whites have you beat the butter and sugar first then the egg whites meaning you need to wash the bowl in between which drives me crazy. I have written this recipe so there is no washing in the middle - you beat the egg whites first and as long as you have everything measured and work quickly they won't deflate.
50g butter
grated rind and juice of 1 lemon
3/4 cup sugar
3 eggs, separated
3 tablespoons flour, sifted
1 C milk
Preheat the oven to 160ºC. Grease a small casserole dish that fits in your slow cooker or a roasting tin. Boil the kettle.
Preheat the oven to 160ºC. Grease a small casserole dish that fits in your slow cooker or a roasting tin. Boil the kettle.
Using an electric mixer, beat the egg whites until stiff, scrape into another bowl and set aside.
In the same bowl cream the butter with the lemon rind and sugar. When it is creamy and light, beat in the egg yolks. Stir in the sifted floured alternately with the milk.
Fold the whites into the mixture with the lemon juice, lightly yet thoroughly. Pour into the prepared dish. Place the dish in your slow cooker or roasting tin and pour boiling water half way up the sides.
Cook in the oven for 1 hour or in the slow cooker for 2 hours on high or 3-4 hours on low. It is cooked with the top sponge layer is cooked and there is a runny custard beneath. If you cook it too long the custard will set and the top layer will dry out; still edible but not as good.
Serve with cream or icecream or both!
